Cinnamon Rolls with Dried Cranberries and Pecans

Dried cranberries and pecans are the perfect holiday-inspired twist for this classic, indulgent breakfast pastry.

A Fall Favorite with a Twist: Warm Cinnamon Rolls with Dried Cranberries and Pecans

Cinnamon Rolls with Dried Cranberries and Pecans is a delightful treat that’s the perfect recipe for fall baking. The tangy sweetness of the cranberries, combined with the rich, nutty flavor of pecans, adds a seasonal twist to traditional cinnamon rolls. Warm ingredients can be combined in an Anolon Accolade Saucepan, ensuring even heating without sticking. Once the rolls are assembled, baking them in an Anolon Advanced Cake Pan will give them a beautifully golden crust while keeping the inside soft and tender. For a richer flavor, consider substituting the dried cranberries with dried cherries or using walnuts instead of pecans.

This recipe is ideal for cozy festive gatherings, whether it’s a weekend brunch or a holiday breakfast. You can also enjoy making this cinnamon roll recipe to simply enjoy them with coffee in the morning. The warmth of the cinnamon pairs beautifully with a cup of spiced apple cider or a hot latte. To enhance the fall flavors, serve the rolls with a drizzle of maple glaze or a side of roasted apples. These cinnamon rolls not only bring comfort but also fill the kitchen with a wonderful aroma, making them a must-try.

Directions

For the Rolls: In an Anolon Accolade saucepan, combine the first six ingredients, bring to a boil, stirring frequently. Set aside to cool to 120- 130 degrees. In a separate bowl, combine 2 cups of flour and yeast. Add cooled cornmeal mixture, beat on low until smooth. Add eggs and 1 cup of flour, mix for 1 minute. Stir in enough of the remaining flour to form a soft dough.
Turn the dough onto a floured surface, knead until smooth and elastic. Place in a greased bowl, cover and let rise in a warm place until doubled in size. About an hour.
For the Topping: Combine the first three topping ingredients in a saucepan, bring to a boil, stir occasionally. Pour into a greased baking pan. Sprinkle with pecans, set aside.
For the Rolls (Continued): Punch dough down, divide in half. Roll each into a rectangle, Spread with softened butter. Combine cinnamon and sugar, sprinkle heavily over butter. Sprinkle cranberries and pecans. Roll up dough from one side. Pinch seams and turn ends under. Cut each roll into 12 slices. Place slices cut side down into the sticky baking pans. Cover and let rise in a warm place until nearly doubled. About 30 minutes.
Bake at 375°F for 25 minutes or until golden brown. Remove from oven and let cool about 1 minute. Invert onto a serving platter

Ingredients

For the Rolls:

2 cups milk
1/2 cup water
1/2 cup water
1/2 cup butter
1/3 cup cornmeal
2 teaspoons salt
7 cups all purpose flour
2 eggs

For the Filling:

1/4 cup butter
1/2 cups sugar
2 tablespoons ground cinnamon
1 cup dried cranberries
1 cup chopped pecans

For the Topping:

2 cups packed brown sugar
1/2 cup butter
1/2 cup milk
1 cup chopped pecans

Yield:

Makes 2 Dozen Rolls

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